Although their origins are disputed, Campania is also home to native water buffalo, and has been for many, many centuries. It’s the home of our ancestors and we’ve visited the region several times over the years. Many of these vegetables, fruits, and herbs are still farmed today and remain staples of Campania food and gastronomy. Fresh seafood appears on menus and in homes all through Campania especially in Naples, Sorrento, and the Amalfi Coast. Pastiera is the most typical Easter Neapolitan cake of all; famous all around the world and ever-present on every table in Campania. A celebratory dish of epic proportions. First off it tastes great, a little sweet and a little sour. Must try dishes, the ultimate bucket list for pasta lovers. And voila! It’s hard to talk about the dishes in Campania without first looking at the local Napoli food staples and ingredients that make Neapolitan cuisine unique among Italian food. The cheese is rich, sweet, and creamy. Many types are eaten raw or in salads, but the most common use is in making the ubiquitous salsa di pomodoro — tomato sauce — for pasta dishes and pizza. The fresher your seafood, the better your fritto misto will taste, but there are a few other tricks to getting a really crispy finish. Find the Typical Products flavours and tastes on Caserta: read about the recipes, the typical gastronomic traditions and contact directly the local producers. Pasta alla Genovese -  It’s a funny thing that one one of the most famous of all Napoli pasta dishes sometimes goes by the name Genovese — in the style of Genoa — because the dish is not made with basil pesto as in Pesto Genovese. You simply can't talk about Campania without mentioning pizza – arguably Italy's greatest gift to mankind. Cuoppo is a popular Napoli street food and generally includes crispy fried sardines and squid (calamari). Risotto alla Pescatora. All the parts of this lemon can be used in cooking — the juice, slices added to a dish, and the zested rind (which makes perfect candied lemon rind). Pizza in Napoli will take you to a new pizza dimension, in the best possible way. In late autumn and winter, the artichoke of Paestum is the protagonist of many side dishes, such as carciofi gratinati con caciotta or carcioforipieno. Still, there’s something new to love every time. To fully enjoy add just a dash of salt and maybe a squeeze of lemon. You can try mild goat cheese instead of Mozzarella for a sharper flavor. Campania and Sicily are still arguing for this delicious dish . What to eat in Campania? There are many typical recipes of each bell province, which is difficult to make a choice. It’s delicious. Recipes are simple, and freshness is key in Sorrento and along the Amalfi Coast. The pizzas of Naples are famous and it is said that Naples is the birthplace of this … Naples, with its Greek language and customs, made it a centre of Hellenistic culture for the Romans, creating the first traces of Greco-Roman culture. Fresh figs are everywhere in Campania, and are often served cut in half and drizzled with olive oil or balsamic vinegar. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). by Editorial staff. Octopus is a favourite in Campania, with boatloads of the cephalopods caught off its coast every day. It is stuffed with mozzarella, tomatoes, vegetables. Both of our grandfathers emigrated to America from Campania, from the small hill towns east of Naples. In some areas the greens are cooked and eaten but it’s the cloves of the bulb that steal the spotlight in Campania cooking. No written content or photography may be used without express written permission. Insalata Caprese - The famous Caprese Salad is the island of Capri’s most famous export, and is seen on menus throughout the Campania region and beyond. Street Food: Naples. Fresh bufala mozzarella cheese is a famous Campania food staple. Fishing was a Roman staple too – the ancient towns of Amalfi, Cetara, Positano and Amalfi are famous today as picturesque UNESCO World Heritage Sites, but they started life as Roman fishing villages. A feather-light sponge soaked in a citrus and rum syrup before being glazed in apricot jam. If you’re an Italy Foodie (and we know you are if you’re reading this Naples food blog), this Napoli food guide has the typical Italian foods to look for when you’re visiting Naples, Sorrento, Capri, Ischia, Positano, the Amalfi Coast, or any of the many small hill towns around Mt. TheFork, a Trip advisor company. We’ve gotta go back there for another. Fresh seafood appears on menus and in homes all through Campania especially in Naples, Sorrento, and the Amalfi Coast. The food of the poor who were insultingly labeled in the 18th century as mangiafoglie (leaf eaters) was based on simple pastas and the available vegetables grown in the fertile coastal lowlands and the volcanic soil provided by Mt. These prickly buggers are so worth it. The first reci… The typical food products from Campania are as wide as they are varied and not simply limited to dairy products - the volcanic zone is full of valuable agricultural raw materials and gastronomic treasures. We’ve seen some that were nearly the size of a small grapefruit. They’re a delicious regional food unique to Campania. No matter where you eat pasta in Campania, you can expect it to be served al dente, or to the tooth, soft on the outside with a slight hardness to the core. What pasta dishes to eat in Tuscany? Explore 108 national, regional and local dishes and products of Campania. Many Americans will recognize the food in Naples Italy as some of the most traditional Neapolitan food you’ve had in America. —Hannah Walhout Start Slideshow 1 of 10. Neapolitan pizza, or pizza Napolitano is serious business and thankfully so. The ingredients are local and simple - eggplant, mozzarella, parmigiano, tomato sauce, and of course, basil. The book, available now for pre-order, offers a culinary tour with recipes from each of Campania’s five provinces—check out a sneak peek below. by Giorgia Di Sabatino Contributor. One of the region's most delicious products (and one of its best kept secrets), however, is colatura di alici – the fishy by-product of curing anchovies. You’ll also find it on menus as Polpo Affogato or poached octopus. Recipes for this yummy dish vary a bit from chef to chef. Seafood is often fried, enjoyed with pasta, added to soups and stews, and included in an antipasto. Since Campania is mainly coastal, some of its best cuisine is based on seafood. The tomato has vertical ridges with a very rich taste, few seeds, and firm rich flesh. The food of Campania is as exuberant as its natives. They handed down to us the traditions and culture of Neapolitan cuisine that we still celebrate today. Pizza in Napoli is the most famous food to come out of Campania, though it’s completely unique from any other part of the world. Dining hours tend to be later in Campania than in the United States and the U.K: Lunch is between 1:30 and 4pm and dinner between 8:30 and 11pm. Before our first visit, we wondered about the local ingredients and what we’d find, what to eat in Naples and other parts of the region, and of course, where to eat the best pizza in Naples. In spring and summer, a popular side dish is asparagi alla pietrelcina, made with asparagus, prosciutto cotto and parmesan cheese. Read restaurant reviews from our community and reserve your table online today! The foods and traditional dishes of Naples and Campania are at their heart simple and healthy, and as rich and spicy as the culture they represent. You’ll find cherry tomatoes in dishes at restaurants in Naples, Sorrento, Capri, and the Amalfi Coast. Pastiera Napoletana: the True Story Italian Dishes. Streets of Napoli. Vesuvius which towers over Naples. This is what to eat and drink on your next trip to this Italian paradise. When it comes to artichokes, you probably either love them or don’t. Lasagne was traditionally served in Naples to celebrate the city's carnival, but these days it's a common sight all across Italy (and the world). They can be left hanging for several months before they are eaten and are used in canning for tomato sauce. Neapolitan Pizza. Raw, roasted, sauteed in olive oil and added to the dish d’jour, or minced and added raw to pizzas, soups, salads, and sauces, garlic is a basic, albeit necessary, element to the zesty foods of Campania. Pomodori Pachino - The Sicilian cherry tomato is a favorite in salads and excellent when added to garlic, olive, oil, and basil over pasta. A popular cake to create during Easter all over Italy, pastiera evokes all the typical aromas of Campania with candied peel and orange flower water. The legacy of the ‘leaf eaters’ is today enjoyed through a variety of greens grown locally and eaten mostly in salads, but also added to soups and stews or sauteed as a side dish -  chicory, escarole, broccoli, iceberg lettuce, romaine, kale, chard, spinach for its sweetness compared to the more bitter greens, and the best rocket (arugula) on the planet. Idyllic Campania is home to some of Italy's most beautiful scenery, but there's also a vibrant food scene to be discovered. The pieces are sauteed then slow-cooked with tomatoes, white wine, basil, rosemary, and often capers. You’ll find it in antipasto, on pizza, in sandwiches, and it’s an absolute must in Caprese salad. 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